Lemon-Garlic-Dill Roasted Swordfish

This is one of our favorites…simple but very tasty. This seasoning is best on chicken, turkey and seafood.

NOTE: To review and/or select the meat you wish to use, please refer to the “Recommendation Guide to selecting your beef, pork, chicken, turkey or seafood” PDF, located in the Recipe link in the heading at the top of the Home page.

1) Evenly spray or rub, a little oil on all sides of your Chicken, Turkey or Seafood.

2) Then grind the rub evenly on all sides of your meat, gently pressing it onto the surface. The amount of rub you grind on is up to your flavor preference. The more you grind on the more of a flavor impact the rub will have. Fig. 1 below is an example of how much rub to grind onto your meat, as a general rule.

NOTE: One word of caution, these rubs are self-contained, meaning that they already have salt in them in the proper ratio to the spices and herbs, so don’t overdo it with grinding the rubs or add any additional salt.

Figure 1. Swordfish with Lemon Garlic Dill Seasoning.

3) After you have rubbed your meat, refrigerate it and allow the rub to rest on the meat for at least 20 minutes or up to twenty-four hours. The longer the resting period, the more the rub can penetrate the meat.

NOTE: Always buy your meats from a quality reputable stores. Keep all meat under refrigeration as much as possible during preparation. Don’t leave any meats out at room temperature for more than 30 minutes, except when you are ready to cook it. Then let it just reach room temperature prior to cooking, but don’t let time exceed an hour. Food safe guidelines recommend that any proteins (meats in this case) are not exposed to the “Temperature Danger Zone” (40 F. to 140 F) for more than 4 hours for its entire journey to you cooking it. We are informing you of these food safety guidelines, because we want you to have a wonderful flavorful safe food experience, every time.

GRILLING

1) Preheat your grill to 375 to 400ºF. Place your chicken, turkey or seafood on a 45º angle from the vertical grills on the preheated oiled clean grill (or in the oven in a roasting pan). When grilling, please try not to flip-flop the meat back and forth. Place your meat on the grill and let it cook, unmolested!! For the best results, leave your grill hood up/open to watch your food cook. Closing it will cook your food faster, as you are trapping in the heat, but you can’t watch it either and flare ups could burn your food within a few minutes.

2) After 3 to 4 minutes slightly rotate your meat 90º to get those classic grill mark lines on it. Leave it for another 2 to 4 minutes and then flip/turn it over, gently. Avoid flare ups with a spray bottle of water. Use the spray water on your grill, not your food. Now depending on the type of food you’re grilling, the thickness of your food and the temperature of your grill, it could take another 4 to 10 minutes to get your meat to the proper temperature. Recommendation: Purchase a good digital instant read thermometer.

OVEN ROASTING

1) Preheat your oven to 375ºF.

2) Place your meat in a sheet pan large to comfortably hold all your food without crowding the pan and place it in the middle rack of your oven. If you have a “convection” setting on your oven, use it.

3) Depending on the amount of food and the type of food you are roasting, this could take 10 to 12 minutes for a piece of tilapia, 12 to 15 minutes for a salmon filet or 40 to 60 minutes for a 2 1/2 lb. chicken You can split the chicken open to cut down on the cooking time, if you prefer. Again, Recommendation: Purchase a good digital instant read thermometer.

4) Use oven mitts to remove your sheet pan from the oven.

Chicken and turkey should reach 165 F. Fish should be cooked to 145 F. We recommend the use of a digital instant read thermometer for checking the internal temperature of your food.

* Once you feel your meat has reached the proper temperature, remove it from the grill or oven and let it “rest” under a foil tent. There is an activity that takes place now called “carryover cooking”. Once your food is removed from the heat source, it will continue to cook for 5 to 10 minutes for smaller cuts. The retained heat in the meat continues the cooking process for a few more minutes, as the meat cools down. Part of the resting period is to allow the internal liquids in the meat, which are forced to the center by the intense cooking heat, and it will take a few minutes for the liquids to redistribute themselves throughout the meat.